FSHN 419

Fall 2025 Part of Term 1

Part of Term 1
Aug 25-Dec 10

Food Ingredient Technology

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Credit: 3 hours.

Explores the research, science and technology of the production of safe, high quality food ingredients through the application of food chemistry, food microbiology, and food processing principles.

3 undergraduate hours. 3 graduate hours. Prerequisite: FSHN 414 or FSHN 514; FSHN 471 or FSHN 573; FSHN 481 and FSHN 482. Restricted to Senior or Graduate student standing.

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FSHN 419 class schedule data for fall 2025
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	73050	Lecture	A	10:00AM -12:50PM	M	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 08/25/25-12/10/25 Restriction(s): Restricted to students with Junior, Senior, or Graduate class standing. Restricted to students in the Food Science & Human Nutrition department.